Apple and cinnamon murraba, a cardamom- and clove-infused Indian relish from the new "Flavors First” cookbook by chef Vikas Khanna

Apples: An in-season Thanksgiving option

This is the year for me to give cranberry sauce a rest for Thanksgiving (sorry, Ocean Spray). Instead, I will be mixing up a fresh apple chow chow from a recipe by Atlanta chef Geoff Southwick.

Made with tart apples, golden raisins, ginger and a touch of red pepper flakes, this sweet and peppery relish should be a wonderful complement to the butcher-shop smoked turkey I'll serve this year. I'm also imagining the contrasts of sweet heat spooned over a scoop of good quality vanilla ice cream.

For a spicy option that doesn't register on the Scoville heat index, try apple and cinnamon murraba, a cardamom- and clove-infused Indian relish from the new "Flavors First” cookbook by chef Vikas Khanna.

The big spice companies, McCormick and Spice Islands both came through with apple recipes. Spice Islands gives a recipe for apple butter and McCormick suggests a little apple flavor in the holiday gravy.

FALL APPLE RECIPES

Golden raisin and apple chow chowMakes 3 cups

1 cup granulated sugar

1 cup apple cider vinegar

4 cloves garlic

Piece of fresh ginger root (about an inch), peeled and chopped

3/4 tablespoon salt

1/2 teaspoon red pepper flakes

3 Granny Smith apples cut into 1/2-inch cubes

1-1/4 cup California golden raisins

1 tablespoon yellow mustard seeds

In saucepan, dissolve sugar in vinegar; heat and simmer 10 minutes. Measure garlic, gingerroot, salt and pepper flakes into food processor and blend well. Add to sugar-vinegar mixture along with apples, raisins and mustard seeds. Continue to simmer and stir about 45 minutes or until apples are soft and mixture thickens. Store in refrigerator.

2. In a heavy-bottom pan, bring sugar, water, cardamom, cinnamon and cloves to a boil. Add the apples, reduce heat and cook until the apple cubes become translucent and plump, 10 to 12 minutes. Remove from heat and stir in lemon juice.

3. Let cool before storing in an airtight container. The murabba will keep for up to 6 months in the refrigerator. Serve warm or cold.

1. Place apples and cider in large stock pot or Dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 30 minutes. Stir in sugars, cinnamon, allspice and lemon juice. Simmer an additional hour, until very thick.

Note: Apple butter should be smooth for easy spreading. If needed, beat with a hand mixer until smooth.